Step 1: Tofu
Cut it into small cubes with a sharp knife.
Blot it with a paper towel to remove excess moisture.
Store the leftover tofu in a container filled with fresh cold water and keep it in the fridge.
Change the water every day to keep your tofu fresh.
Step 2: Oil
Use this time to pick out some seasonings for your tofu.
I went with just salt, and some Japanese mixed spices (the one I used is called S&B - Nanami Togarashi and includes chili pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed).
Step 3: Fry
Drop all your tofu in and cover the pan so that oil doesn't splash everywhere and stir occasionally (stir gently in the beginning).
Step 4: Season
Step 5: Golden
Check often and stir to make sure they aren't burning.
It's ready when the cubes have shrunk to about ¾ of the original size and they are evenly golden brown on the outside.
You may also prefer to cook them less.
Step 6: Done!